MarkDaSpark

Someone has to put WD's kids thru college, but why does it have to be me! *This post is for purposes of enabling only, and does not constitute any promise of helping pay for said enabling. It does indicate willingness to assist in drinking said wine.

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SPARKY!!!

So join or create a WW Gathering!

Someone has to put WD's kids thru college, but why does it have to be me! *This post is for purposes of enabling only, and does not constitute any promise of helping pay for said enabling. It does indicate willingness to assist in drinking said wine.

MarkDaSpark

klezman wrote:I've had to develop a blind spot for dancing bananas. All thanks to you.

This is a Wine site sir! Not a Whine site!

And blame bowtie for it. His daughter likes them.

Someone has to put WD's kids thru college, but why does it have to be me! *This post is for purposes of enabling only, and does not constitute any promise of helping pay for said enabling. It does indicate willingness to assist in drinking said wine.

Someone has to put WD's kids thru college, but why does it have to be me! *This post is for purposes of enabling only, and does not constitute any promise of helping pay for said enabling. It does indicate willingness to assist in drinking said wine.

klezman

Dancing bananas aside, does anybody want to join in for a weekend of barrel tasting, cooking, and drinking of excellent wine? Some friends and I have a house for Friday and Saturday nights near 101/River Rd. There's still space, and we'll all be bringing some interesting wines to drink both nights.

It's going to be an epic weekend. Barrel tasting plus trips to a few woot favourites plus Ridge (which we can only wish would be a woot winery).

MarkDaSpark

klezman wrote:Dancing bananas aside, does anybody want to join in for a weekend of barrel tasting, cooking, and drinking of excellent wine? Some friends and I have a house for Friday and Saturday nights near 101/River Rd. There's still space, and we'll all be bringing some interesting wines to drink both nights.

It's going to be an epic weekend. Barrel tasting plus trips to a few woot favourites plus Ridge (which we can only wish would be a woot winery).

What weekend?

Someone has to put WD's kids thru college, but why does it have to be me! *This post is for purposes of enabling only, and does not constitute any promise of helping pay for said enabling. It does indicate willingness to assist in drinking said wine.

bhodilee

otolith wrote:We were at a friend's house the other weekend, and they mentioned that they are going to do a little addition to their house. Part of it will include an outside kitchen. When our friends mentioned that they'll probably get a smoker, SWMBO got pretty excited about that possibility, which I took as permission to buy one. :D

Reason's to love it:
1) You load the chips from the side, no need to open the door!
2) it's really well insulated for this style of smoker. Basically a mini fridge with a nice tight seal on the door
3) I like the electric. I know Charcoal is "traditional", but you're already smoking, the charcoal isn't adding anything to it and the temps can get funky. Propane is fine, but you have to fine tune the temps. See what I'm getting at here? On the electric ones like this, you dial up 225 on the keypad, you tell it how long you want to cook (add an hour for heat up time, I like to run it an hour dry first to heat the walls) and you put your food in, change the chips a couple times and BAM! delicious smoked foods.
4) Also, and I just found this out and will be buying it this year, you can buy a cold smoker attachment for any masterbuilt digital smoker so you can make BACON! yourself. Oh, there will be bacon. And cheese I guess, but mainly bacon.
5) Also, note the size of the water pan, this is good in many ways, not hte least of which is catching the drippings. Smoked Turkey Gravy is beyond good.

edit: it should be noted mine is an older model. The new ones come with a remote, for some reason. Anyway here is the Bass Pro Version It's a masterbuilt, just with the bass pro logo. Cabela's sells them as well (sans Bass Pro logo ;) ) I would think you have one of those pretty close yes?

Editier: Really, there are FOUR Cabela's and not ONE Bass Pro in Minnesota? There is no logic in this world.

"The power of accurate observation is commonly called cynicism by those who have not got it."

otolith

bhodilee wrote:No, do not buy those, for any reason. They both appear to be the kind that you have to open the door to load the chips, which you'll need to do a couple times and POOF there goes your smoke and heat!

No, no, you need a better one (not necessarily more expensive, though how hot would a Big Green Egg look on your deck?)

Reason's to love it:
1) You load the chips from the side, no need to open the door!
2) it's really well insulated for this style of smoker. Basically a mini fridge with a nice tight seal on the door
3) I like the electric. I know Charcoal is "traditional", but you're already smoking, the charcoal isn't adding anything to it and the temps can get funky. Propane is fine, but you have to fine tune the temps. See what I'm getting at here? On the electric ones like this, you dial up 225 on the keypad, you tell it how long you want to cook (add an hour for heat up time, I like to run it an hour dry first to heat the walls) and you put your food in, change the chips a couple times and BAM! delicious smoked foods.
4) Also, and I just found this out and will be buying it this year, you can buy a cold smoker attachment for any masterbuilt digital smoker so you can make BACON! yourself. Oh, there will be bacon. And cheese I guess, but mainly bacon.
5) Also, note the size of the water pan, this is good in many ways, not hte least of which is catching the drippings. Smoked Turkey Gravy is beyond good.

edit: it should be noted mine is an older model. The new ones come with a remote, for some reason. Anyway here is the Bass Pro Version It's a masterbuilt, just with the bass pro logo. Cabela's sells them as well (sans Bass Pro logo ;) ) I would think you have one of those pretty close yes?

Editier: Really, there are FOUR Cabela's and not ONE Bass Pro in Minnesota? There is no logic in this world.

I figured you'd chime in! Thanks for the info. I'll be sure to provide a link to it prior to purchase.

Correct, we only have Cabela's, and none "close" to the Twin Cities, unless a 45-60' drive is close.

"When we try to pick out anything by itself, we find it hitched to everything else in the universe."
--John Muir

joelsisk

bhodilee wrote:No, do not buy those, for any reason. They both appear to be the kind that you have to open the door to load the chips, which you'll need to do a couple times and POOF there goes your smoke and heat!

No, no, you need a better one (not necessarily more expensive, though how hot would a Big Green Egg look on your deck?)

Reason's to love it:
1) You load the chips from the side, no need to open the door!
2) it's really well insulated for this style of smoker. Basically a mini fridge with a nice tight seal on the door
3) I like the electric. I know Charcoal is "traditional", but you're already smoking, the charcoal isn't adding anything to it and the temps can get funky. Propane is fine, but you have to fine tune the temps. See what I'm getting at here? On the electric ones like this, you dial up 225 on the keypad, you tell it how long you want to cook (add an hour for heat up time, I like to run it an hour dry first to heat the walls) and you put your food in, change the chips a couple times and BAM! delicious smoked foods.
4) Also, and I just found this out and will be buying it this year, you can buy a cold smoker attachment for any masterbuilt digital smoker so you can make BACON! yourself. Oh, there will be bacon. And cheese I guess, but mainly bacon.
5) Also, note the size of the water pan, this is good in many ways, not hte least of which is catching the drippings. Smoked Turkey Gravy is beyond good.

edit: it should be noted mine is an older model. The new ones come with a remote, for some reason. Anyway here is the Bass Pro Version It's a masterbuilt, just with the bass pro logo. Cabela's sells them as well (sans Bass Pro logo ;) ) I would think you have one of those pretty close yes?

Editier: Really, there are FOUR Cabela's and not ONE Bass Pro in Minnesota? There is no logic in this world.

otolith

Any reason that an electric smoker couldn't be kept/used in a 3+ car garage with high ceilings? I'd just as soon not have to purchase another separate cover to protect from the elements.

Wouldn't it put out too much smoke to keep it in a relatively enclosed space?

Also, dumb question--do all cold smoked meats need to be cooked as well? Just reading through some of the reviews, and seeing that people will smoke turkey, salmon, bacon, etc. Do you have to cook it again, later? I would think yes...

"When we try to pick out anything by itself, we find it hitched to everything else in the universe."
--John Muir

klezman

otolith wrote:Wouldn't it put out too much smoke to keep it in a relatively enclosed space?

Also, dumb question--do all cold smoked meats need to be cooked as well? Just reading through some of the reviews, and seeing that people will smoke turkey, salmon, bacon, etc. Do you have to cook it again, later? I would think yes...

bhodilee

Any reason that an electric smoker couldn't be kept/used in a 3+ car garage with high ceilings? I'd just as soon not have to purchase another separate cover to protect from the elements.

that would be the cold smoker yes, but looking at it, 110 seems high for cold smoking. I"d think you'd get the fat from the pork belly (not a concern of yours) getting weird at 110. You could easily keep it in the garage, but I would not use it there. It puts out a lot of smoke. You could conceivably create a ducting system I guess, but it's not too heavy. Put it on wheels or something.

"The power of accurate observation is commonly called cynicism by those who have not got it."

bhodilee

otolith wrote:Wouldn't it put out too much smoke to keep it in a relatively enclosed space?

Also, dumb question--do all cold smoked meats need to be cooked as well? Just reading through some of the reviews, and seeing that people will smoke turkey, salmon, bacon, etc. Do you have to cook it again, later? I would think yes...

I would surely cook the bird up to the won't kill you internal temp, but you could get a lot of smoke on it prior to doing that. I don't know why you would though, oversmoking meat is bad. Maybe a chicken that cooks fast makes sense, but a turkey is gonna be in the smoker for a long time.

"The power of accurate observation is commonly called cynicism by those who have not got it."

joelsisk

bhodilee wrote:that would be the cold smoker yes, but looking at it, 110 seems high for cold smoking. I"d think you'd get the fat from the pork belly (not a concern of yours) getting weird at 110. You could easily keep it in the garage, but I would not use it there. It puts out a lot of smoke. You could conceivably create a ducting system I guess, but it's not too heavy. Put it on wheels or something.

Kosher. Lamb. Bacon.

And, probably not a good idea to hook up through the existing clothes dryer ducting... or my laundry may taste smoked.

Le sigh. I suppose I could cart it around. Of course, the odds of me getting one are slim to none, as SWMBO doesn't really like smoked anything.

If you haven't purchased this yet and are still looking, the model previous, SB6121, is on sale at Newegg for 67.44 + free shipping with code EMCXTXW52. It does the same thing the SB6141 will do to make you compatible with DOCSIS 3.0. Save yourself about $30.

otolith

tdedek wrote:If you haven't purchased this yet and are still looking, the model previous, SB6121, is on sale at Newegg for 67.44 + free shipping with code EMCXTXW52. It does the same thing the SB6141 will do to make you compatible with DOCSIS 3.0. Save yourself about $30.

bahwm

otolith wrote:Thanks for the info. I think if it's going to be uses, I better go with a set it and forget it type of model.

I also need to find a new grill with a natural gas attachment, since a gas line was installed when the house was built.

Regarding the grill with a natural gas attachment, we purchased a Napoleon grill more than 10 years ago and a have had excellent luck with it. It was recommended to us by a friend whose son is a chef. It also has a rotisserie and nice, fairly thick grates. We are going to have to start thinking about getting a new one soon, though. Little things are starting to wear out. I'm not sure where we will be able to get another one, the store where we bought it has closed and I think they are manufactured in Canada. Way back when, I think we paid around $500 or so for it. I gulped at the time, but we have gotten our money's worth out of it.

May our love be like good wine, grow stronger as it grows older. ~ Old English Toast

polarbear22

tdedek wrote:If you haven't purchased this yet and are still looking, the model previous, SB6121, is on sale at Newegg for 67.44 + free shipping with code EMCXTXW52. It does the same thing the SB6141 will do to make you compatible with DOCSIS 3.0. Save yourself about $30.

tdedek

chemvictim

tdedek wrote:If you haven't purchased this yet and are still looking, the model previous, SB6121, is on sale at Newegg for 67.44 + free shipping with code EMCXTXW52. It does the same thing the SB6141 will do to make you compatible with DOCSIS 3.0. Save yourself about $30.

chemvictim

edthebedhead wrote:I have the same one - I bought it just so I didn't "lease" it and pay Comcast the extra $/month. I can't stand paying them for anything, but I have no other options.

Anyway, Great modem.

I'm actually leasing mine, which I never did before. But when I moved and signed up for the supercharged plan, they said my old modem wouldn't work. It would've taken more than a year to recoup the cost so *shrug*.

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